Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Spray drying of soymilk: evaluation of process yield and product quality
Bruna Delamain Fernandez Olmos, Camila Benedetti Penha, Louise Emy Kurozawa

Last modified: 26-12-2018

Abstract


The aim of this work was to evaluate the effect of inlet air temperature and gum Arabic concentration on yield of spray drying of soymilk and powder quality (moisture content, water activity and antioxidant capacity). Since soymilk had a significant lipid content, gum Arabic played a significant role as an emulsion stabilizer, improving process yield and preserving antioxidant capacity. However, temperature did not affect antioxidant capacity. The optimal condition to obtain higher antioxidant capacity was: 30% of gum Arabic and 160°C. The powder obtained under optimized condition was characterized regarding to bulk density, particle size distribution and morphology.

Keywords: soymilk; spray drying; ferric reduction power FRAP; DPPH scavenging ability; scanning electron microscopy.



 


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